During the Qingming Festival, the wild vegetables in Shandong include Artemisia capillaris, Allium macrostemon (Allium macrostemon), dandelion, noodles, chives, viola yedoensis, rehmannia glutinosa, plantain and so on.
One, absinthe.
Artemisia selengensis is called Artemisia selengensis in many places in Shandong. Some people often confuse Artemisia annua with Artemisia annua. Artemisia annua is white, Artemisia annua is blue, and Artemisia annua has a strong taste. Someone mixed the seedlings of Artemisia annua with those of Artemisia argyi. The color of mugwort leaves is similar to that of mugwort leaves, except that mugwort leaves are small and wide. Moreover, the smell of wild wormwood is relatively heavy. Of course, Artemisia annua and Artemisia argyi can also be eaten, but the taste is not good.
Because of its high medicinal value and delicious taste, fresh Herba Artemisiae Scopariae is expensive in the market, which costs more than 30 yuan a catty. So many people dig wormwood in the wild every year, and now there are not many wormwood in the wild. Sometimes you can't dig much by running in the wild for half a day.
How to eat wormwood? One is scrambled eggs with chopped green onion, which is delicious and delicious. Put it on top to make a paste and fry it.
Artemisia capillaris, after the Qingming Festival, began to escape the moss, and it was not delicious after escaping the moss.
Second, it is white.
It is best to plant Allium macrostemon in Tomb-Sweeping Day before, but it will grow old after Tomb-Sweeping Day.
Bulbus Allii Macrostemon basically grows piece by piece, and once found, it grows piece by piece. When planing garlic, you'd better dig out the small garlic below.
There are many ways to eat Allium macrostemon, such as pickled pickles, chopped salt, fried meat, scrambled eggs, steamed stuffed buns, seasonings and so on.
Allium macrostemon is also a kind of traditional Chinese medicine, which can be used as both medicine and food.
Third, dandelion.
Dandelion has blossomed in Qingming Festival, and the yellow flowers are easy to recognize. Dandelion leaves are divided into two kinds, one with teeth and the other without teeth.
In spring, we mainly eat dandelion leaves.
Dandelion leaves can be eaten raw with dipping sauce or fried with meat.
Dandelion has a strong vitality. After a few days of digging, it will grow new seedlings. Besides, I think the new seedlings dug up are more delicious.
Dandelion is also a good Chinese medicine, which can diminish inflammation and protect liver. There are also many people planing dandelions in spring. Dandelion's root is black.
Last spring, I found a plant in the wild. Its leaves and flowers are the same as dandelion, but its roots are yellow. I don't know what it is, and I don't know if I can eat it. I dare not dig.
Fourth, noodles.
Noodles are abundant in wheat fields and barren slopes and are generally steamed with salt. However, it is best not to pick it from the wheat field.
These four kinds of wild vegetables are more delicious.
The following kinds of wild vegetables are not very delicious, and not many people eat them.
One, crow onion.
In the past, many people in rural areas pinched flowers and steamed them on them, which made them itch and hurt their throats.
Second, Viola yedoensis
Cooking is stupid and drinking, and sex is cold.
Third, plantain.
I used to make tofu, but I pulled some last year, boiled it in water and tried to eat it. The taste is ok.
Fourth, rehmannia glutinosa
Leaves are confused when cooking.
In addition, there are medlar buds, and pepper buds (not wild vegetables) can be fried and eaten.
Of course, Tomb-Sweeping Day also has some wild vegetables to eat, but they are not very delicious.
When digging wild vegetables, you must dig the wild vegetables you know, and you can't dig and eat them indiscriminately. Otherwise, you may get into trouble.
One year I read in a book that it was delicious to mix tofu with Malantou, so I pinched some Malantou to mix tofu according to the picture. As a result, my teeth ached terribly after eating it.